Outstanding Spanish Stuffed Green Bell Peppers

Brighten up your dinner table with these *Outstanding Spanish Stuffed Green Bell Peppers*, a vibrant and flavorful dish inspired by classic Spanish cuisine. Sweet, earthy green peppers are generously stuffed with a savory filling of seasoned ground beef (or your protein of choice), tender rice, and aromatic spices like smoked paprika and cumin, bringing a smoky depth of flavor to each bite. A rich tomato base and fresh parsley round out the filling, all topped with melted Manchego or cheddar for a decadent finish. Baked in a bath of broth to keep them perfectly tender, these peppers are as juicy as they are satisfying. Ideal for meal prep or a cozy family dinner, this gluten-free recipe is easy to customize and pairs wonderfully with a crisp side salad or crusty bread. Perfectly balanced and brimming with Mediterranean-inspired flavors, these stuffed peppers are sure to become a new household favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Green bell peppers
• 2 tablespoons Olive oil
• 250 grams Ground beef (or pork, turkey, or plant-based alternative)
• 200 grams Cooked white rice
• 1 medium Yellow onion, finely diced
• 3 pieces Garlic cloves, minced
• 400 grams Canned diced tomatoes
• 1.5 teaspoons Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet or hot Spanish paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley
• 100 grams Shredded Manchego or cheddar cheese
• 1 cup Chicken or vegetable broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut off the tops of the green bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with 1 tablespoon of olive oil. Set aside.

Step 3

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 5

Add the minced garlic and cook for 1 more minute, stirring frequently.

Step 6

Stir in the ground beef and cook until browned, breaking it up with a wooden spoon (about 5-6 minutes).

Step 7

Drain any excess fat from the skillet, if needed.

Step 8

Add the cooked rice, canned diced tomatoes (with their juice), smoked paprika, ground cumin, Spanish paprika, salt, and black pepper. Stir well to combine and let simmer for 5 minutes.

Step 9

Remove the skillet from heat and stir in the chopped parsley and half of the shredded cheese.

Step 10

Arrange the prepared green bell peppers upright in a baking dish. If they do not stand upright, trim the bottoms slightly to create a flat surface.

Step 11

Spoon the filling mixture into each pepper, pressing slightly to ensure they are fully stuffed.

Step 12

Pour the chicken or vegetable broth into the baking dish around the peppers. Cover the dish with aluminum foil.

Step 13

Bake for 30 minutes in the preheated oven.

Step 14

Remove the foil and sprinkle the remaining cheese over the tops of the peppers.

Step 15

Return the baking dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and golden brown.

Step 16

Remove the stuffed peppers from the oven and let rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1886.9g)

Amount per serving	% Daily Value*
Calories	1919.3

Total Fat 125.9g	0%
Saturated Fat 49.4g	0%
Polyunsaturated Fat 6.2g
Cholesterol 297.3mg	0%
Sodium 5098.2mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 22.0g	0%
Total Sugars 30.8g
Protein 85.9g	0%

Vitamin D 21.4IU	0%
Calcium 1052.4mg	0%
Iron 17.1mg	0%
Potassium 3081.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 17.7%

Carbs: 23.8%